Peruvian-inspired cinnamon, Pisco, and manjarblanco French Toast for Mother´s Day

By Chef Ximena Llosa

As I write this, my house smells amazing…I just finished taking the pictures for this recipe and even my neighbors knocked on my door asking me…“What are you baking now, Ximena?” So of course, I shared the spare brioche bread I had just made!

This recipe was inspired by the Peruvian dessertEncanelado” which is a cinnamon cake, soaked in a Piscosyrup and filled with manjarblanco (our version of dulce de leche). I really like to teach people how to make bread, since I find it so relaxing. The way the dough rises, and the smell that comes from the oven is amazing! If you want, you can also make this recipe with store-bought brioche, but give it a try to make it yourself! You will be surprised by how easy it is!

I wanted to make this recipe to  give you an idea for something different, full of flavor and special for Mother’s Day. If you are a daughter, make this recipe for your mom or grandma or, if you are a husband, make it for your wife! It tastes better if it’s served on a beautiful tray in bed! (And DON’T  forget the flowers…)

Brioche bread

3 ½ teaspoons dry yeast

1 lb + 7 oz (650 gr.) all-purpose flour

6 tablespoons sugar

2 tablespoons salt

½ cup warm milk

5 eggs

3 sticks unsalted butter (minus 1 tablespoon) (300 gr.)

1 cup brown sugar

6 tablespoons powdered cinnamon

* In a small bowl combine the yeast, some of the warm milk and a pinch of sugar. Wait for 5 minutes until the yeast starts to bubble and grow, that way you know it is OK and alive.

* In the bowl of a heavy mixer, using the hook, mix the flour, sugar and salt. Start adding the milk, yeast, and the eggs, one by one.

* At first the dough looks a bit hard and dry but it will soften when, after 5 minutes,  you start adding the butter, cut in small pieces. It has to be incorporated very slowly. Keep beating, and after 10 minutes, the dough will be shiny and smooth.

* Transfer the dough to a greased bowl (use butter, not oil) and let it rise for 2 hours, covered with a kitchen towel. The bread dough must be on a warm place to be able to rise properly.

* Then you have to put it on a table with some flour and knead the dough with your hands for 5 minutes.

* Divide the dough in two, and roll it using a rolling pin. Sprinkle with half of the brown sugar and half of the cinnamon.

* Roll and fold the edges towards the inside. Put on 2 greased loaf breads molds.

* Let rise again for 45 minutes.

* Brush with a beaten egg and cook at 400F, for approximately 40 minutes.

* Cool and then cut in thick slices .

 Manjarblanco

1 can unsweetened evaporated milk

12 tablespoons sugar

1 teaspoon vanilla essence

* In a saucepan bring to a boil the milk, sugar and vanilla. Cook, moving constantly with a wooden spoon or whisk until it looks like a medium thick sauce.

Pisco Syrup

1 cup water

½ cup sugar

1 cinnamon stick

2 cloves

¼ vanilla bean

1 tablespoon Pisco

* In a saucepan bring to a boil all of the ingredients (except the Pisco) and cook for 15 minutes. Turn off the heat,  let the syrup cool and pour the Pisco.

 

To finish:

2 eggs

1/4 cup milk

2 tablespoons butter

In a deep dish whisk the eggs and milk, soak each piece of brioche in this mixture, and let it brown on both sides,  in a pan with melted hot butter.

To serve:

On a beautiful plate put one piece of cinnamon french toast,  pour some manjarblanco on top, and drizzle some of the Pisco syrup on the plate. Garnish with cinnamon sticks and lavender flowers… although any flowers for Mom will do!

Enjoy with some fresh coffee , and lots of hugs!

 

 


About Ximena Llosa;

I am a Peruvian chef, studied at Le Cordon Bleu cooking school in Paris, and have worked in countries like Italy, Peru, Brazil, Colombia and now Mexico as a chef, cooking teacher, restaurant consultant, and caterer.

I’m married and  a mother of three beautiful kids!

My great passions are cooking and teaching! I love to show other people how easy cooking can be and also, how fun and rewarding it is! Hope you enjoy my recipe.

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Comments

  1. Pero que es esta delicia! No saben las ganas que tengo de probar esta receta.
    Perfecta para ofrecer en una tarde de te con las amigas!

  2. Delicious! so inviting! i will definitely make it from scratch! brioche included, of course! soooooooooo wonderful! thanks!

  3. Ave Maria Purisima! Que rico se ve esto…el día que yo logre hacer un brioche en mi casa me hago una estatua. Que chevere y que talento hacerlo. Usualmente no soy fan del french toast pero esta receta se ve demasiado buena para no hacerla 😉

  4. What in the the!?

    That looks so amazing.

  5. I am all over this! French toast of any kind i am there! I have never tried pisco i think it sounds delicious i will have to see if i can recreate this one! thanks for sharing i have pinned it to my yummy i want to make board :)

  6. I am forwarding this post to my husband because this would be the ultimate Mother’s Day present for me. I wonder how early he’ll wake up to make this for me for breakfast :p This looks absolutely divine. Great post.

  7. I want this. NOW.

  8. gloria says:

    La mejor chef del mundo compartiendo sus recetas con todos nosotros, como siempre lo ha hecho!!

  9. Ooh, brioche with some canela! :) Nice meeting your guest chef. Her country hop with experience is great. Happy Mother’s Day! :)

  10. Mariana G. says:

    Felicidades Xime…!!!! Se ve increible la receta… una trome….

  11. mmm que ricura! se ve muy delicioso :)

  12. Wowza! That looks amazingly delish!!! Although the thought of making brioche scares me! ha!

  13. Oye! That looks SO good!! Maybe I can make this for my mami! Thank you for sharing this delicious recipe.

  14. Carolina Chehab says:

    Xime se ve deli!! Eres un excelente cocinera y persona!! Besos!!

  15. I’m on a diet and you are killing me with these deserts! I love cinnamon. Sigh.

  16. mi mejor profesora, que afortunadas las alumnas actuales! en Colombia te extrañamos mucho

  17. Ingeborg says:

    Wow, se ve super rico!! Gracias por compartir la receta Ximena :)

  18. …Amazing dessert! and even more when you taste it! Xime, the best chef ever!! Thank you so much for sharing this delicious recipe!!

  19. Que delicia Ximena!! Excelente receta para el dia de las madres lo vamos a hacer mis hermanas, mis hijas y sobrinas para un desayuno con mi mama!

  20. Manjarblanco and pisco are typical ingredients from Perú, but if you put them in Ximena´s hands they become in a fantastic peruvian delight.

  21. This is the most decadent, original “French” toast recipe. I love the idea of manjar blanco (which is what caleños also call dulce de leche) and pisco syrup. In fact, I’ve bookmarked this “Peruvian toast” recipe for any special weekend brunch.

  22. Chris Patrick says:

    Congratulations dearest Xime! Very easy-to-follow instructions and the photos are excellent. Can’t wait to try more of your delicious recipes!

    Love

    Chris xxx

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